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5thsem (FP) COLD HORS D PDF
5thsem (FP) COLD HORS D PDF
They are small, delicate, flavorful and attractive food servings to stimulate
the appetite, in anticipation of the meal to come.
The possible variations of these are almost limitless. They can involve the
preparations of marinated meats, fish or vegetables. Hot or cold finely diced
mixtures or mousses may be used. , or items which requires little or no
preparation such as roasted nuts, brined olives, raw cut fruit or vegetables.
PRE-MEAL RECEPTION
convenient and a pleasant way to allow for varied arrival times for
guests.
Normally the guest is offered small eats and some type of beverage in
a room other than the dining room while waiting for all the guests to
gather.
This type of reception is followed by a full meal
There are certain guidelines to the selection of appetizers.
1. Keep the food light, delicate and unsubstantial. Guests should not feel
palate.
3. Avoid repetition of the ingredients that will be served in the main
meal.
4. Avoid highly spiced or highly acidic food. They will interfere with the
meal to follow.
5. Limit the number of appetizers served. This will prevent the guests
Guidelines
1. A wider variety of both hot and cold appetizers can be offered.
2. The range of flavors and textures used can be broader.
3. Finger foods and the spread can be laid on the buffet and a spoon and
considered.
Guidelines
1. As always, the portion should be small
2. No repetition of the ingredients
3. Finger foods are not normally served within the meal.
INTERNATIONAL
RUSSIAN Zakuska are various preparations in the tradition of czarist
Russia. They are laid out on the table to be had by the guests as they arrive
before the dinner
ITALIAN antipasto means before the pasta A typical selection would
include marinated mushrooms and artichoke hearts, sliced salamis and
prosciutto ham, smoked sardines, stuffed olives, anchovies, caponata and
roasted red peppers.
SPANISH Tapas means lid. The name comes from the practice of placing a
piece of bread, over the wine glass to keep out the flies. Today it includes
kidney beans in vinegar sauce with parsley, onion and red pepper, boiled
sliced potatoes with garlic and mayonnaise, small meatballs in gravy,
pickled cauliflowers, stewed salt cod with garlic and cayenne, tripe stew,
black olives marinated with onions.
ENGLISH tea sandwiches are very traditional. They can be very tiny
sandwiches of shrimp paste and other dainty ingredients which are called
canaps.
SWEDISH smorgasbord means bread and butter table. It includes shrimp,
pickles, meatballs, herring, smoked herring, pickled herring, smoked
reindeer, asparagus, mushrooms, smoked salmon, fresh water cod and
caviar.
JAPANESE SUSHI are tiny portions of raw fish, placed on mounds of
vinegar rice.
GREEK mezes are the appetizers which include tiny meat balls, creamy pink
cod roe paste.
FINGER FOODS
The food should be prepared in such a way that fingers are left clean
after eating the food. This is done by1. A dry base to handle it by, such as a canap.
2. Use of skewers or toothpicks for the items.
Refers to toasted or fried rectangular or circular slice of crust less bread, also
termed as a crouton.
It can also refer to open face sandwiches which may be topped with endless
variety of ingredients.
The canaps have four components base, spread, main body and
garnish.
BASE
It must be firm enough for the guests to handle
SPREAD
Adds flavor and moisture to the canaps
Spreads provide a fat barrier and prevents the base getting soggy.
There are two primary types of spreads used for the canaps1. 50 % butter and 50 % cream cheese
2. Any compound butter.
This part of the canap may be almost any savory food such as cold
meats, seafood, vegetables.
The main body of the canap should be in consistent with the shape of
the base.
GARNISH
It adds eye appeal
Can be a small piece of herb, sliced stuffed olives or any other color
enhancing piece of vegetables.
STYLES OF CANAPES
1. Banquet style- Are simpler designed, can be produced in large
quantity, are made from less expensive food and sometimes leftover
food, usually they sell for a lower price.
2. A la Carte- are individually prepared, they come with complex
designs, and made few at a time. Premium ingredients are added and
they command a higher price. These are made for special occasions.
BARQUETTES
TARTLETS
These are miniature pie shells, from a short pie dough
The shells are filled with variety of fillings
These can range from hot, finely diced mixtures to cold mousses.
Tarts are round like miniature tarts
Barquettes are elongated diamond cuts.
SANDWICHES
His is the most common version of finger food. Small fancy sandwiches are
normally served. These have three categories
1. TEA SANDWICHES
2. FANCY SANDWICHES
1.
2.
3.
4.
A dip is the mixture that is loose or soft to cling to an item dipped into
it
Spreads are stiffer , harder, more solids which needs to be spread with
a butter knife
CHEESE
CAVIAR
The salted eggs are then put into the fine sieve to drain them
Then they are hand packed into tins
Fresh caviar is highly perishable, hence should be refrigerated always
It should never be frozen
Once opened then it should be used within 3 days.
PRESSED CAVIAR is processed from the eggs of osetra and sevruga
when the high percentage of eggs are ruptured
The eggs are heated to about 100 degrees F in a saltwater solution
The caviar is into fabric pouches and pressed to remove excess salt and
oil.
Pressed caviar is drier and spreadable , having a jam-like consistency
This caviar is highly prized.
PASTEURIZED CAVIAR
Is prepared same as fresh caviar
It is pasteurized and vacuum packed. This gives it a longer shelf life, up
to 3 months without refrigeration
It is best when used within 3 months
The pasteurization has a negative impact on the taste.
FROZEN CAVIARS
Are roe from non- sturgeon type fish such as salmon, white fish, and
lumpfish.
The berries are tougher and can withstand refrigeration
They are of lower quality.
They are also less expensive.
BELUGA CAVIAR
SEVRUGA CAVIAR
AMERICAN STURGEON
SERVICE OF CAVIAR
The caviar is best presented in the original tin, set on crushed ice in a
presentoir- a silver serving dish designed specifically for the
presentation of caviar.
The spoons and palettes should not be silver because silver has a
chemical reaction with the eggs.
Ivory, mother of pearl and gold plated spoons are used
Traditionally caviar is accompanied by champagne or vodka.
They consist of small, identical sized slices of various food items placed on
wooden or bamboo skewers
They are coated with a reduced sauce such as duxelle, bchamel or veloute.
After chilling they are breaded and are deep fried for immediate service.
This can be frozen after breading
Classically the bamboo skewers are removed and replaced with decorative
metal skewers, of the same name
They are arranged in a crown by sticking them in a large crouton or rice
mold.
It is garnished with chopped parsley.
BEIGNET ( FRITTERS )
BOUCHEE
BROCHETTE
These are like attereaux but are not coated with a sauce.
These are grilled or broiled instead of deep- fried.
It is normally marinated seafood or meat, interspersed on a skewer with
colorful vegetables.
They are served with compound butters, piquant sauce .
RISSOLES
Is the semi circular pocket of puff or unsweetened pastry dough. Filled with
the finely diced mixture or a forcemeat.
It is deep fried
The fillings should be flavorful.
Rissoles freeze well and should be thawed unwrapped before cooking.
Is served as a finger food
It is not accompanied by a sauce.
Mini- eggrolls
Mini-quiche
Drummettes
Swedish meat balls
Cocktail franks
Cocktail sausages
Fried shrimps
Sauted prawns
Oysters
Calamari
Fried cheese sticks
Buffet style service the appetizers are laid on the buffet table
Large trays are often used for these
The appetizers are attractively presented
Mirrors are used for the displays
Hot appetizers should be served in chafing dishes
Butler style service- it is the good option for smaller receptions with
limited space
The waiters take the food to the guests
Lends a more elegant air to the function
Gives better control of the flow of the food and alcohol.
Smaller butler trays are needed .these are usually silver draped with a napkin
or a doily.